Milk proteins: chemistry, functionality and diverse industrial applications

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dc.authoridKaur, Preetinder/0000-0002-0670-1647
dc.authoridMugabi, Robert/0000-0003-3218-3684
dc.contributor.authorNayik, Gulzar Ahmad
dc.contributor.authorGull, Amir
dc.contributor.authorMasoodi, Lubna
dc.contributor.authorNavaf, Muhammed
dc.contributor.authorSunooj, Kappat Valiyapeediyekkal
dc.contributor.authorUcak, Ilknur
dc.contributor.authorAfreen, Maliha
dc.date.accessioned2024-11-07T13:35:25Z
dc.date.available2024-11-07T13:35:25Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractMilk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsification, foaming, viscosity, and gelation capabilities. Despite the increasing popularity of plant-based proteins, the indispensability of milk protein remains undeniable. This review highlights the significance of milk proteins, focusing on casein and whey, their chemistry, functional properties, and applications in various industries. It delves into the chemical composition and functional properties of these proteins, shedding light on their multifaceted applications and the technological advancements employed for their extraction and refinement. Animal-derived protein fractions can be modified into micro- or nanoscale delivery systems, which deliver and shield bioactive compounds, promoting specific responses at specific sites in the body. A comprehensive understanding of the unique attributes of milk proteins continues to drive their widespread integration into the food industry and beyond, reaffirming their role in fostering balanced metabolism and supporting overall human health. This review provides insights into the potential of milk proteins to drive innovations for future demands across various sectors.
dc.identifier.doi10.1080/23311932.2024.2377686
dc.identifier.issn2331-1932
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85198716434
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1080/23311932.2024.2377686
dc.identifier.urihttps://hdl.handle.net/11480/16493
dc.identifier.volume10
dc.identifier.wosWOS:001271672300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofCogent Food & Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectMilk
dc.subjectproteins
dc.subjectcasein
dc.subjectwhey
dc.subjecthealth
dc.subjectfunctional properties
dc.titleMilk proteins: chemistry, functionality and diverse industrial applications
dc.typeReview Article

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